I ate there once, and although the owner was super friendly and the prices relatively reasonable, the food was just nothing to write home about. Trust me, the mac and cheese place down there has no trouble doing a brisk business – you just have to offer something that people want to eat regularly…

Urkeb was doomed from the start. It’s an interesting food item, however at the same time a relatively unfamiliar one trick pony; the Döner. One trick ponies are difficult to pull off in SB. How often would you eat a Döner, and then ask how often would you drink a well made craft beer (Topa Topa, Hollister, Firestone), or a slice of great pizza (Ginos Sicilian Express), an authentic noodle bowl (Empty Bowl) or ramen (Nikka Ramen).

Now the question is, how much longer can the Drunken Crab financially sustain a near empty seat every day restaurant in prime rental priced State Street? How can they not be operating at a loss. Perhaps more operating cash than the short lived, woeful and same themed, “Drunken Shrimp” restaurant that preceded it. How often would you eat shellfish slathered in messy sauce served with plastic gloves over a messy saucy table?